Method

Put the courgettes in a sieve or colander, season with some salt and and let them drain.

Meanwhile, heat up half the olive oil and sweat the onions very gently. Then remove from the heat and add the nutmeg, and mint and set aside.

Press the courgettes down to extract as much water as possible out of them and then scatter them around the pan. Add the lemon zest and then sprinkle the goat’s cheese on top.

Pour in the beaten eggs. You may want to “loosen” any clumps of courgettes or goat’s cheese so that they are evenly dispersed. Drizzle with remaining olive oil and then bake for 25-30 minutes until it is set.

I gave mine a little go under the grill to give it a nice colour. Leave sit to rest and settle and then slice and serve with lovely crisp green salad.